CHAPTER VII. 



MEAD. 



Nature — Method of Manufacture — Metheglin and Mead — Estimation 

 in former times — Queen Elizabetli's Recipe^Scandinavian liliing 

 for Mead. 



The sugar of various vegetables js susceptible of 

 alcoholic fermentation ; so from the sugar of malt we 

 get beer, from that of the grape, wine. Honey is, 

 as we have said, a substance containing sugar, .which 

 may also be made to yield a vinous liquor. Usually 

 only the washings of drained combs are used up for 

 the manufacture of mead. The s,accharine extract 

 is skimmed, strained , and boiled. Then a certain 

 proportion of raisins is added, together with a little 

 ground ginger, and a few bay or laurel leaves for 

 flavouring. A small quantity of brewer's yeast sets 

 up the necessary fermentation, and after the liquor 

 has been put into a barrel, and allowed to " work " 

 for two or three days, it is bunged up, and at the end 

 of six months may be bottled, and soon afterwards 

 will be fit for use. Of course, run honey may be 

 used for the purpose, but its employment is a more 

 expensive mode of manufacture. 



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